Mars® Cake

Name: Mars® Cake
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 3 Chocolate bar with caramel (à approx. 50 g; e.g. Mars®); 275 g Dark chocolate; 125 g butter/margarine; 4 Eggs (Gr. M); 200 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 150 g Flour; 1 heaped Tsp baking powder; 125 g Whipped cream; 1 cube (25 g) white plate fat (e.g. palmine)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
345 mins

TOTAL TIME
345 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
3 Chocolate bar with caramel (à approx. 50 g; e.g. Mars®)
275 g Dark chocolate
125 g butter/margarine
4 Eggs (Gr. M)
200 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
150 g Flour
1 heaped Tsp baking powder
125 g Whipped cream
1 cube (25 g) white plate fat (e.g. palmine)

Directions

1
Grease a box cake tin (25 cm long; 1 1/2 l capacity) and dust with flour. Finely chop the chocolate bars. Break the whole chocolate into pieces. Melt fat and 150 g chocolate in a hot water bath.
2
Let it cool down for 5-10 minutes.
3
Beat eggs, sugar, vanilla sugar and 1 pinch of salt for about 5 minutes until fluffy. Pour the liquid chocolate-fat mixture into a mixing bowl. Stir in the egg foam mixture. Sift flour and baking powder on top and stir in briefly.
4
Fold in chopped chocolate bars. Spread into the form and bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour (cover after approx. 45 minutes if necessary).
5
Turn the cake out of the tin after about 10 minutes and let it cool down.
6
Melt 125 g chocolate with cream and white fat while stirring over low heat. Allow to cool for approx. 30 minutes and if necessary, chill briefly until the icing is slightly thicker. Coat the cake with it in a wavy pattern.
7
Place in a cool place for at least 2 hours.